THE POUNAMU PROPHECY

Two women, two cultures and an ancient Maori prophecy that will change their lives ... 

Since she watched her village burn to the ground, Mere’s life has been anything but dull. Now as an older woman she has come to stay with Helene and James to finish writing her life story – a tale of injustice, revenge and reconciliation. But Helene and James have their own problems. After five years together, their marriage has become dull, predictable, boring… and it starts to unravel.

Weaving fiction with the traumatic history of the Ngati Whatua tribe of Auckland, The Pounamu Prophecy sweeps from the sultry heat of Australia to the verdant shores of New Zealand.

RHIZA PRESS

2015

BE IN TOUCH

I love to have a sweet treat in the pantry and to pop into the school lunch-box but I also want it to have some nutritional value. This week I’ve been into nut cakes – carrot cake with lots of walnuts and this moist orange almond cake. Nuts are rich in protein and healthy unsaturated fat - great for good health!

This cake is easy to make – but you do need a food processor. It’s very high in protein from all the eggs and almonds, and it’s gluten free.

(Some baking powders are not gluten free so check the pack if you are making this cake for someone who can’t have gluten. If you dust the cake with icing sugar, as in the photo, check it is gluten free too.)

 

 

2 oranges

6 eggs, lightly beaten

250 grams sugar

300 grams ground almonds

1 teaspoon baking powder

Boil oranges in a little water for 1-2 hours.

Chop oranges roughly and let them cool down a bit. Then blend well in food processor with all the other ingredients. Line a large pan with grease-proof paper. Make sure the pan is large enough so the cake isn’t too thick or it will take too long to cook. Bake at 180C/350F for 1 hour – or perhaps a bit longer.

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